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eho maki coupé en trancheseho maki entiers

Eho maki

Ingredients for 3 big maki

Directions

1. Wash the rice several times with clear water. Cook it in a rice cooker or a saucepan. If cooking in a pot, follow the instructions on “how to cook rice in a pot”.

2. While the rice is still hot, add sushi rice vinegar and fan while mixing slowly to keep moisture to a minimum. Set the rice aside.

3. Cook the shiitake with 1 tablespoon of soy sauce, 2 tablespoons of mirin and ½ tablespoon of sugar. Once the shiitake are tender and have fully absorbed the liquid, set aside.

4. Peel the carrot and slice thinly lengthwise. Cook in boiling water and set aside.

5. Cook the spinach for a few minutes. For frozen spinach, add it to a saucepan with 2-3 tablespoons of water and cook over medium heat for a few minutes. For fresh spinach, boil for a minute in salted water and drain. Once the spinach are cooked, add a tablespoon of sesame oil and a small pinch of white or golden sesame seeds. Please mind that spinach shrinks when cooked.

6. Beat 2 eggs and add 1 tablespoon of mirin. Cook as thinly as a french pancake on a pan greased with a bit of cooking oil. Cut into thin strips and set aside.

7. To make the eho maki, lay a sheet of nori with the rough side up. With wet hands, spread a thin layer of rice starting from the edge in front of you and without going all the way to the other edge.

8. On the edge in front of you, place a few slices of omelet, a few slices of carrot, a few shiitake and a bit of spinach on the layer of rice.

9. Roll everything with the bamboo mat : Slowly and tightly fold in the edge in front of you until you reach the other edge.

Eho maki is typically eaten without cutting it but you can slice it and enjoy it with soy sauce.

 

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